Chilli Jam & Goat Cheese (Print View)

Bold combination of chili jam, tangy goat cheese, and crisp tortillas for a quick meal.

# Components:

→ Dairy

01 - 3.5 oz soft goat cheese, crumbled

→ Condiments

02 - 2 tablespoons chili jam

→ Bakery

03 - 2 large flour tortillas, 10 inches

→ Vegetables

04 - 1 small handful baby spinach leaves
05 - 2 spring onions, thinly sliced

→ Oils & Seasonings

06 - 1 teaspoon olive oil or neutral oil
07 - Freshly ground black pepper to taste

# Method:

01 - Lay one tortilla flat on a clean surface. Evenly spread 2 tablespoons chili jam over the tortilla, leaving a 0.4 inch border.
02 - Sprinkle 3.5 oz crumbled goat cheese over the chili jam. Add baby spinach leaves and sliced spring onions if desired. Season lightly with freshly ground black pepper.
03 - Top with the second tortilla and press gently to secure the filling.
04 - Heat 1 teaspoon oil in a large nonstick skillet over medium heat until shimmering.
05 - Carefully place the quesadilla in the skillet. Cook for 3 to 4 minutes until the tortilla is golden and crispy.
06 - Flip with a spatula and cook the other side for 3 to 4 minutes until the cheese is melted and the tortilla achieves a golden brown finish.
07 - Transfer to a cutting board and let rest for 1 minute. Slice into wedges and serve immediately while warm.

# Expert Advice:

01 -
  • It's ready in under twenty minutes, which means weeknight dinners just got way more interesting.
  • The sweet heat from chili jam paired with creamy goat cheese creates a flavor combination that feels fancy but requires zero fancy technique.
02 -
  • If your pan is too hot, the tortilla will brown faster than the cheese can melt inside, leaving you with a crispy shell and cold filling—medium heat is genuinely the sweet spot.
  • The chili jam thickens as it cooks, so if you use too much it becomes overpowering; start with what the recipe calls for and add more next time if you want extra heat.
03 -
  • A nonstick skillet is genuinely non-negotiable here—regular pans will stick and tear your tortilla, which ruins the whole aesthetic and taste.
  • If you're making two quesadillas instead of cutting one in half, don't crowd the pan; cook them separately so each one gets proper browning and the cheese melts evenly.
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